tomato, mushroom & prosciutto pizza
MAKES a 30cm pizza
ingredients
- ½ tsp dried active yeast
- pinch of salt
- 250ml warm water
- 375g plain white flour
- 2 tbsp olive oil
- ½ salt
- some black olives
- 6 slices prosciutto
- 8 mini portobello mushooms
- 4 ripe plum tomatoes
- 3 tbsp sun-dried tomato purée
- 150g thinly sliced mozerella
- 3 tbsp freshly grated Parmesan cheese
- fresh basil to garnish
method
- Mix yeast as per instructions on packet.
- Sift flour into a large bowl and make a well in the middle. Pour in yeast mixture, olive oil and salt. Mix together with a flat knife, then using your hands, mix until dough comes together.
- Put dough on a floured surface and with clean, dry hands knead for 10 minutes until smooth, elastic and still soft.
- Put the dough into an oiled bowl, cover with a damp cloth and leave for approx. 1 hour until it has doubled in size.
- Knock back the dough and roll out to 30cm diameter, making sure that the dough is thicker around the edges. Place onto a floured Pizza Crisper.
- Spread the tomato purée over the base. Scatter the toppings over the pizza, drizzle with olive oil and sprinkle with grated Parmesan.
- Bake in a pre-heated oven, 240°C/Gas 9 for 15-20 minutes until golden. Serve immediately, with basil leaves scattered on top.
Products which you may find helpful with this recipe...
All Products
Oven sheet with a double layer of non-stick. Perfect for cooking pizza.
£8.99
3 for 2 buy any 3 items from the My Kitchen Cook & Bake or Bakingenius ranges and get the cheapest item FREE!
Stainless steel sieves with soft-grip handles. 18cm & 20cm available.
from £7.99
view these products